Seaweed Nori Crunchy Salad (Printable)

Refreshing mix of greens, crisp seaweed, nori, and sesame in a zesty ginger-soy dressing.

# What You Need:

→ Greens & Seaweed

01 - 4 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1 cup crispy seaweed snacks, cut into strips
03 - 2 sheets roasted nori, torn into bite-sized pieces

→ Vegetables

04 - 1 small cucumber, thinly sliced
05 - 1 small carrot, julienned
06 - 2 scallions, thinly sliced

→ Dressing

07 - 3 tablespoons soy sauce or tamari for gluten-free
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon freshly grated ginger
11 - 1 teaspoon maple syrup or honey
12 - 1 garlic clove, finely grated

→ Toppings

13 - 2 tablespoons toasted sesame seeds
14 - 1 tablespoon black sesame seeds (optional)

# How-To Steps:

01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, maple syrup, and garlic until well combined.
02 - In a large salad bowl, combine the mixed greens, cucumber, carrot, and scallions.
03 - Drizzle the prepared dressing over the salad and toss gently to coat all greens evenly.
04 - Add the crispy seaweed strips and roasted nori pieces, tossing lightly to distribute throughout the salad.
05 - Sprinkle with toasted sesame seeds and black sesame seeds if desired.
06 - Serve the salad right away to maintain maximum crunch and freshness.

# Expert Suggestions:

01 -
  • The nori and seaweed create an addictive crunch that stays even after dressing, unlike most salads that go soggy.
  • Ginger-soy dressing is bold enough to make you feel like you're eating something special, but takes literally three minutes.
  • It's vegan, gluten-free friendly, and genuinely satisfying without feeling like you're depriving yourself.
02 -
  • Never dress this salad more than five minutes before eating—the seaweed and nori will absorb moisture and lose their crunch, which is literally the whole point.
  • Always taste your dressing before it touches the greens; a ginger-soy dressing should be bold enough to stand on its own or it'll disappear into the leaves.
03 -
  • Invest in a microplane grater for ginger and garlic—it changes everything by forcing you to release their oils instead of cutting them into chunks.
  • Keep your seaweed snacks and nori in an airtight container away from humidity, or they'll soften within hours and you'll lose the whole point of making this salad.
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